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Pickled eggplants are an original cold appetizer with a piquant taste. Many perceive eggplant as a specific vegetable. But in this preparation, it can decorate the range of flavors on your table. This appetizer vaguely resembles the taste of marinated mushrooms. Eggplants are ideal for hot potatoes, meat and fish dishes. Cold eggplant appetizer can also go well with hot vegetable stew.

Step 1

Place the eggplants in a saucepan, cover with water and add salt. Bring to a boil and cook for 8-10 minutes. Check with a knife: the eggplant flesh should become soft, but not fall apart.

Step 2

Transfer the eggplants to a plate and cool slightly. Finely chop the garlic or press it through a garlic press.

Step 3

Cut the eggplants into large pieces and stuff them with garlic.

Step 4

Place peppercorns and bay leaf on the bottom of the jar. You can add spices to your taste. Place the stuffed eggplants in the jar and pour in the brine. Close the lid. Now you can put them in the refrigerator to soak overnight. Serve the eggplants with onions and vegetable oil.